Food!

Miraku has been on my must-visit list for quite some time, and my recent omakase experience there truly exceeded my expectations!

The meal began with a refreshing cold appetiser of baby spinach, mushrooms, and anchovies. Followed by a Japanese egg custard with corn purée and clams, which was a lovely introduction to the delightful progression of flavours.

The sushi selection was the highlight of the meal:
1. Aodai (green snapper) and chutoro (medium fatty tuna)
2. Ipoyoii (rainbow snapper) with yuzu kosho
3. Shimaji (amberjack) – its firm texture was simply delightful
4. Zukae akame (lean tuna) with yuzu
5. Sawara (spanish mackerel) – this piece was so tender, it melted in my mouth.
6. Nishin (herring) – this one was flame-torched!
7. Otoro (bluefin tuna) – a classic, my favourite!
8. Murasaki uni (long spike urchin)

Following the sushi, we had a mini maze don featuring tuna belly and salmon roe, and white miso soup.

For dessert, the homemade lychee ice cream was a refreshing finale, perfectly light and sweet. Hojicha tea was served at the end of the meal with the dessert to ensure good digestion.

Chef Steven truly made the experience memorable, taking the time to elaborate on each dish and engage in conversation, making the meal all the more enjoyable. The sushi was exceptional, showcasing fresh ingredients and meticulous preparation.

Hope to come back soon!

I recently dined at Meadesmoore for the first time and was eager to try their renowned dishes. I started with the Chilli Crusted Bone Marrow, which was a new experience for me. The spicy, crisp crust gave way to a buttery, savoury interior. The chilli added a nice kick, and the marrow paired perfectly with the sourdough bread, making for a hearty and flavourful start.

For the main course, I enjoyed the Meadesmoore Cut, a 500g steak cooked to medium rare. It was exceptional—the steak was tender and melted in my mouth. The slightly charred sear on the outside enhanced the flavour, making this dish the highlight of the meal.

The Signature Mac and Cheese was undoubtedly the best I’ve ever had. The casarecce pasta was coated in a rich four-cheese sauce with just a hint of truffle oil. The cheese and truffle flavours were perfectly balanced and not overpowering, making this side incredibly satisfying.

Though I was quite full by the end, I couldn’t resist trying the Tiramisu. I’m glad I did—it was a sweet end to my meal. The dessert was well-soaked in espresso and featured a creamy mascarpone filling, topped with a touch of cocoa. It was a perfect finish to an outstanding dining experience.

Hiryu quickly became one of my favourite restaurants after an exceptional omakase experience I had with them last week!

If I had to describe it, the lunch course menu featured a delightful progression of different flavours, beginning with a comforting chawanmushi.

The 8-course sushi selection was THE highlight:
1. Kijihata (grouper)
2. Kanpachi (amberjack) with chives
3. Akame zuke (tuna)
4. Scallop with kimizu
5. Flame-torched kamasu (barracuda) with mustard seed
6. Bafun uni
7. Kinmeidai (splendid alfonsino) with yuzu kosho
8. Otoro with yamawasabi

The meal continued with a chopped toro hand roll, featuring bluefin tuna belly with spring onion, marinated radish, and sesame. The miso soup was comforting and well-balanced. For dessert, I had a soybean powder with clear jelly to conclude the meal!

The decor of Hiryu is minimal, very IG-worthy! The service was impeccable and sushi was exceptional, with each piece offering a perfect balance of flavour and texture. Additionally, the ingredients were fresh and expertly prepared.

Can’t wait to come back again!

I enjoyed a bowl of scrambled eggs, prawn, and rice at this Hong Kong cafe last week. The eggs were perfectly runny, and the prawns were flavourful, overall a satisfying dish. The cafe has a comfy ambiance with vintage tiles and greenish wooden interior. It's a great place to enjoy comforting food in a relaxed setting.

Had Gunther’s seasonal set lunch here last week! The ambiance is cozy and inviting, which added to the overall experience. I had the smoked toretama egg with seared toro, it had a creamy and buttery texture.

The cold Angel hair pasta with oscietra caviar was a personal favourite, it had delicate flavours of truffle! Their Grilled Wagyu beef sirloin was cooked to a perfect medium rare. It was so good, I loved it. Melt-in-your-mouth tender beef. The bordelaise sauce complemented the steak, and the crispy pomme allunette and roasted corn served on the side were a delicious addition.

Ended my meal with a delicious apple tart served with rum & raisin icecream!

Service was fast and friendly. The staff member was able to explain the different types of pizza and pasta and provided recommendations.

I started with the deep-fried burrata as my starter. It came with pomodoro, arugula rocket, and balsamic caviar. It had just the right amount of savoury and sweetness. If I’m not wrong, Paradise Pizza is the first ever in Singapore to have fried burrata!

I had the Bismarck Blanc pizza, a sourdough pizza topped with Parma ham and a sous vide egg. This was my favourite; it had just the right amount of chewiness and texture.

It was my first time trying mentaiko lemon pasta, and I didn’t regret ordering it. They were very generous with the tobiko and selected the right type of pasta for this dish.

I got the tiramisu to end my meal on a good note. Even though I was full, I couldn’t help myself from finishing the entire dessert.

I had the Dry Prawn Noodles on a rainy evening. The broth is served in a traditional claypot, keeping everything piping hot. The broth boasts a savoury taste, infused with the essence of fresh prawns. I chose springy yellow noodles and thick beehoon for a mix of textures in each bite.

I added har cheong gai to complete my meal. One of the best decisions I’ve made this week.

Also, do note that wait times can be longer due to the restaurant's popularity.